Chew's Challenge

Day 12

Three Angels Broadcasting Network

Program transcript

Participants: Chef G.W. Chew, Chef Tim Lawson, Tina Chew

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Series Code: CWC

Program Code: CWC000012


00:30 Well, hey, friends,
00:31 welcome again to the Chew's Challenge
00:34 and we are at Day Number 12
00:36 and my name is Chef Chew and as I always say,
00:40 "Gonna give you something to chew on."
00:42 Well, friends, this morning,
00:44 or I should say, not this morning but today,
00:46 but we're gonna be making a delicious recipe
00:47 for the morning time
00:49 and it's actually a Millet Cereal
00:50 with Blueberry Compote.
00:52 Sounds good.
00:53 And it's gonna be good, Chef Chew, what do you think?
00:55 Sounds good.
00:56 I'll tell you, when you wake up in the morning,
00:58 you want to get a fresh cereal, normally we always eat what?
01:00 Dry cereal. Pretty much.
01:01 Like, you know, cheerios...
01:02 Pretty much.
01:04 And cornflakes, or oatmeal,
01:06 you know, but we can kind of expand our horizon, can't we?
01:08 We sure can.
01:10 And we learned last week about a simple
01:11 little tip on how to organize our cabinets
01:14 with a breakfast cereal station.
01:16 So we need to put that into what?
01:17 Practice. Into practice.
01:18 Put it into practice.
01:20 So we're gonna use today, a simple cereal called millet.
01:24 And millet is an ancient grain.
01:26 An ancient grain that is so delicious,
01:28 so tasty...
01:30 And nutritious. And nutritious.
01:31 I mean, full of nutrients
01:32 and it also has a great source of protein
01:34 as well, believe it or not.
01:35 And so it's very good for you. Excellent.
01:37 So go ahead, and read for everyone,
01:38 our indigents, if you can.
01:39 Okay. So what we have is...
01:59 Ooh, that sounds good.
02:01 Yummy. Come on.
02:02 So we're gonna get started,
02:03 'cause we got to get these blueberries
02:05 on the stove, okay?
02:06 And what we're gonna to be doing,
02:08 we have some fresh blueberries here.
02:09 You can buy them fresh
02:10 or you can also buy them frozen, okay?
02:12 Okay.
02:13 I'm not gonna use all of these,
02:14 I'm gonna put about probably most of this,
02:16 we'll leave about like a quarter cup left,
02:17 and we're gonna use this at the very end.
02:19 All right.
02:20 All right, I'm gonna put this just like that
02:21 and we'll leave the rest for the end.
02:23 And we have our water here
02:24 and we're gonna take the water to put in here,
02:25 you can also use fruit juice if you like.
02:27 It's up to you, orange juice, any kind of fruit juice.
02:28 But I guess with the blueberry, it'll make its own juice.
02:30 It will. Okay.
02:32 But if you want to kind of make it a little bit more sweet,
02:33 you could add fruit juice as well.
02:34 Okay. So that's another option.
02:36 We have our salt here
02:37 and then we have some delicious honey,
02:38 that's gonna be really delicious.
02:40 You can use agave honey, you can use again,
02:42 the regular honey,
02:44 you can use any kind of sweetener you like actually.
02:46 So we're gonna blend this really quickly,
02:47 on about 20 seconds.
02:50 Let me go and get this on, sorry about that.
02:52 There we go. All right.
02:56 All right, so it's getting going.
02:57 Looks like a smoothie.
02:59 Looks like a smoothie, exactly, exactly,
03:00 and that's it, that's all we got to do.
03:02 We're gonna put this into the pot
03:04 and the great thing is that
03:05 it's really easy to make.
03:07 You notice here, I had the pan already going
03:09 and it's starting to already get hot.
03:10 We want to get that stirring up just like that,
03:12 we're gonna let that go.
03:14 And again, what we're gonna be doing,
03:15 we're making a compote.
03:16 And a compote is a really neat, neat, I guess,
03:19 you can say a fruit sauce.
03:20 And the great thing about this fruit sauce is that
03:22 we're gonna add a little bit of corn starch
03:23 to give it a little thickness
03:25 if you understand what I'm coming from.
03:26 Sure enough.
03:27 We want it to thicken all up, I like to say...
03:31 We're gonna... is that pretty cool?
03:33 Sounds good to me. Why don't you try it?
03:35 You didn't do it right.
03:37 Let me see, I'll do it again.
03:39 There you go. You're getting it.
03:41 Come on, you're getting it, girl,
03:42 that's good, you're getting it.
03:43 So next, we have our water, then we have our cornstarch.
03:45 Now again, the cornstarch is what makes it go...
03:49 Just try it at home.
03:51 There you go. You got it, all right.
03:52 So what we've got to do is this,
03:53 I'm gonna take the actual cornstarch
03:55 and the water.
03:56 And we're gonna go ahead and take
03:57 some of this water out of this one.
03:59 And you're gonna mix it together, right?
04:00 I'm gonna mix it together, exactly.
04:02 All right. We're gonna mix it together.
04:03 All right, and so. Okay. Our fork is over here.
04:04 So I'm gonna go and put the water inside of here.
04:06 And we're gonna put the,
04:07 and again, it's best to use cool water.
04:08 When you use hot water,
04:10 it has a chance of clumping up on you.
04:11 All right, so go ahead and mix that together
04:13 really nicely through.
04:14 I've done that a lot. All right, let me turn this up.
04:17 All right, now that's starting to get boiling over here.
04:19 We want it to really pop and bubble, all right.
04:21 And what we're gonna do again, we're gonna actually right now,
04:24 we're gonna actually
04:25 put the cornstarch mixture right into the pot here, okay.
04:29 Right, why don't you hold it up a little bit so they can see?
04:31 All right, you wanna go ahead?
04:32 They can see. Yeah, okay.
04:33 Let's go and put it inside of there.
04:35 All right, all right.
04:36 So it's... I think it's doing the...
04:38 It's starting to...
04:40 Come on now, you want it to, let it go ahead and...
04:43 Come on now, keep that got, and now what happens
04:44 is it's gonna start thickening, okay?
04:46 So as it keeps on going,
04:47 you can go ahead, let it go by itself, let it...
04:49 I don't want it to stick.
04:50 That's gonna be okay. All right.
04:51 It's not gonna stick, we have a non-stick pan here,
04:53 so it's not gonna stick.
04:54 All right.
04:55 All right, so we want it to...
04:57 It looks good.
04:58 So now it's starting to do all of that, okay?
05:00 So after it starts to...
05:01 You're gonna cut it off.
05:02 Okay, put it on low heat,
05:04 and then we're gonna get our millet ready to go, okay?
05:05 So I'm gonna put this on low,
05:06 so it's just where I want it to be, okay?
05:08 All right.
05:09 Now what we need to do, okay,
05:10 what we're gonna do is we're gonna take these
05:12 blueberries out right here, all right.
05:13 All right.
05:15 And we're gonna put some of our millet cereal here
05:16 right inside this bowl.
05:17 And this is a good serving for a breakfast,
05:19 what do you think?
05:20 Looks good. Looks pretty good.
05:21 I eat a little more than that.
05:23 Oh, come on, you're not eating no more than that.
05:24 The millet is really about a cup of millet,
05:26 that's all we need, about a cup of millet.
05:28 That's fluffy too, just like the couscous was.
05:29 Really fluffy, exactly, exactly.
05:30 Now what we're gonna do,
05:32 we're gonna layer this right inside of this bowl
05:34 with this fruit sauce, okay?
05:35 Right inside this bowl with this fruit sauce,
05:37 and I'm gonna put this, now watch this thing,
05:40 this is gonna be delicious.
05:41 Oh, man. That looks good.
05:43 It's nice and thick. Oh, this looks good.
05:45 Oh, man, this is gonna be really good.
05:46 Now watch this, now watch this, y'all.
05:48 Watch this, just like that.
05:50 Just like that, y'all.
05:52 Just like that. That's nice.
05:54 Just like that. It looks good.
05:55 Now let it sit.
05:57 So you don't even need milk?
05:58 Don't even need milk,
06:00 this is kind of a replacement for the milk, okay?
06:01 We're gonna add some fresh blueberries on top,
06:02 I got some pecans right there.
06:04 Some nuts. That looks really good.
06:06 I love it. Oh, that's looking really good.
06:07 Oh, yeah. Just like that.
06:09 Put some more nuts on there, okay.
06:11 Now we're gonna go ahead,
06:12 we're gonna go ahead and get a little bite of this,
06:14 is that okay?
06:15 Oh, wait a minute, what about the zest?
06:16 Oh, yeah, little zest, really quick.
06:18 Little zest, little zest,
06:19 little zest, little zest, little zest.
06:21 We can't forget that, that's our little punch in.
06:23 And I want you to get a little bite of this.
06:24 Come on, Chef Chew, what do you think?
06:26 A little bite. Ready.
06:28 Oh, it's delicious.
06:36 Well, friends, we've come to the "F".
06:38 And "F" stands for Faith.
06:41 And remember this, the Bible says this, it says,
06:43 "Faith cometh by hearing and hearing
06:45 by the word of God."
06:47 And right now, we're gonna be talking about
06:48 how God is a powerful God.
06:51 Not only is God a powerful God,
06:52 but He is the one who fights our battles,
06:55 and we have to know this,
06:57 that the battle is not ours but it is God's.
06:59 And my friend here, Chef Law, what's going on, Chef Law?
07:01 How are you doing, Chef Chew?
07:03 We're gonna talk today about this battle that we are in.
07:04 Yes, indeed.
07:05 So what are we talking about today, Chef Law?
07:07 Well, let's take a look at
07:08 what the Bible has to say about this battle.
07:10 And then we're gonna talk about and go over it.
07:11 Amen.
07:13 It's found in II Chronicles 20:15.
07:17 It says, "Thus saith the Lord unto you,
07:20 Be not afraid nor dismayed
07:22 by reason of this great multitude,
07:24 for the battle is not yours, but God's."
07:27 Now there's a whole a lot in that verse.
07:29 Come on, it sure is. Come on now.
07:30 So let's look at the first principle,
07:31 the first principle is, God is saying,
07:33 "Don't be afraid."
07:34 So we're in a battle, we're in a fight,
07:36 but we don't have to fear in this battle, in this fight.
07:37 Come on now.
07:39 When I was, when I was used to watch boxing...
07:40 Right, right.
07:41 A lot back in the day,
07:43 there was two fighting stances that the fighters would have.
07:44 They would do a right hand traditional stance,
07:47 and they would do a left hand stance called southpaw
07:48 Come on, are you going to boxing?
07:49 Come on, you sound like, you know,
07:51 you're talking about it right now.
07:52 No, I wasn't a boxer, but I used to watch a lot of that.
07:53 All right now, come on.
07:55 But I used to watch a lot of it,
07:56 so they would stand in these stances
07:58 when they had to fight.
07:59 God's battle that He wants us to fight,
08:00 He doesn't want us to stand in a right-hand
08:02 traditional stance or a left-hand southpaw stance.
08:04 Come on now. He has a spiritual stance.
08:05 Come on now. And it's called no hands.
08:07 No hands. No hands at all.
08:09 You have to be there, you have to show up,
08:11 but you don't have to fight it.
08:12 And like this text says,
08:14 "The battle's not ours to fight but it's the Lord's."
08:15 Now when we're talking about health,
08:17 this health experience,
08:18 and if it makes sense to me is that,
08:21 we're on this health journey, and we do have a part to play.
08:24 But ultimately, God is gonna give us the strength
08:27 to fight through these road barriers
08:29 that we face at times, as we seek to not eat healthy,
08:31 is that true, Chef Law?
08:32 You're 100% correct.
08:34 You've got one thing
08:35 that you have to remember and realize
08:36 is that this 28 days challenge
08:39 is really God's 28 days challenge.
08:40 Come on now.
08:42 It's His challenge that He instituted,
08:43 it His that... He wants for you
08:45 and He's gonna complete the challenge in you,
08:48 He's gonna give you the strength to go on
08:50 and if He told you to do it,
08:52 He's gonna give you the strength
08:53 and the means.
08:54 And what He wants you to do is cooperate
08:56 with His plans for your health.
08:57 Now, friends, I'll tell you.
08:59 Friends, I tell you, God has given us this,
09:01 again, this challenge.
09:02 And as Chef Law is telling us that it is not our battle,
09:06 God is gonna give us all that
09:07 we need to go through those days
09:09 when you don't want to eat that food,
09:11 you think about the stuff that you used to eat,
09:13 but remember this, God is gonna take us through.
09:15 So what else we got, Chef Law?
09:16 So when you're going through this 28-day challenge,
09:19 the main battle you're fighting is not against another person,
09:22 you're fighting a battle against yourself.
09:23 You're trying to change habits that have been ingrained in you
09:27 for years and you're starting something new,
09:28 and it can be hard and pretty challenging.
09:30 Come on now.
09:31 Anything you start that's new, it's a little hard.
09:33 Exactly. Exactly. It's a little difficult.
09:35 But God wants you to know that
09:37 He's the master of things, all right.
09:39 He's the champion of things that are challenging
09:43 because 2,000 years ago, there was a person,
09:46 there was a man named Jesus Christ.
09:47 Come on now.
09:48 And He took upon Himself a battle
09:50 that He would fight for us.
09:51 And in this battle, it had to do with health,
09:53 it had to do with physical perseverance,
09:56 it had to do with psychological,
09:58 mental fortitude,
09:59 and Christ took it all on Himself
10:01 and He wants to give you His strength...
10:02 Come on now.
10:03 And His power to finish this battle.
10:05 And that sounds, you're talking
10:06 my language now, Chef Law.
10:08 And I'll tell you, friends,
10:09 we have to understand this is that
10:11 God has given us this plan
10:12 and He's given us a few tools that we can use
10:14 and fight in this battle.
10:16 We can remember this that we can pray.
10:18 Remember this, prayer is powerful.
10:20 Prayer unlocks heaven's gates to open up answers for us,
10:25 to go through the things that we're going through.
10:27 We also, Chef Law, have what?
10:28 We've got the Word. Amen. We have this Word.
10:30 That Word is a powerful weapon, amen.
10:32 It's powerful. Come on now.
10:34 It's so powerful, instead of having my drink right here
10:35 on the cup holder...
10:36 Come on now.
10:38 I got the Word. Come on now.
10:39 Now I'm drinking the Word. Amen, amen.
10:41 And so some tools that God wants you to battle,
10:45 to fight with in this battle are,
10:47 we just heard about prayer
10:49 and one of them is the Word of God.
10:50 There is strength that you can get
10:51 from the Word of God to keep going on,
10:53 to persevere during the day,
10:55 to not to take away all the problems in the day
10:58 but to give you peace during the day.
11:00 And it is our privilege to receive this peace
11:04 and let it rest in all our minds,
11:06 and let it rest in our hearts.
11:08 Now we're gonna get peace also
11:10 during this 28-day challenge
11:11 by reading the book of Matthew.
11:13 And, Chef, what chapter are we on in this book of Matthews?
11:15 Well, friends, remember,
11:16 we're reading through the book of Matthew, and right now,
11:18 we are on chapter 12 of Matthew.
11:19 Chapter 12 of Matthew, all right.
11:20 Come on now.
11:22 So as you read the word of God, friends,
11:23 you are gonna be filled with God's Spirit
11:27 and by having God's Spirit, brother tell me
11:28 we're gonna have what?
11:30 God's power. God's power.
11:31 So that's what we need.
11:33 So remember, let's study God's Word.
11:41 Well, welcome back, friends.
11:42 Right now, we're coming down to the "O",
11:44 and the "O" stands for organization.
11:46 And we're gonna have some fun,
11:48 we're gonna be learning some more about
11:49 our kitchen tools
11:51 and these kitchen tools are the key tools
11:54 to be able to have an efficient vegan kitchen.
11:58 So you don't want to miss these little tips
11:59 that we're giving you.
12:01 Today, we're gonna be talking about the rice cooker
12:03 and the rice cooker
12:04 is a really, really time saving tool
12:07 that you don't want to miss.
12:08 And I have my buddy again, Chef Law,
12:09 what's going on, Chef Law?
12:11 How are y'all doing out there?
12:12 Come on now, you know, we like to save
12:13 time and money, right?
12:15 You know, that's right.
12:16 Well, this is one of those tools, man,
12:17 that makes life really easy.
12:19 Okay. And it also gives consistency.
12:20 Now, tell us about consistency,
12:22 you'll be giving us some faith tips.
12:23 What's the, why is consistency so important in our experience,
12:26 in our life?
12:27 Consistency is important because it allows us
12:29 to plan our day better.
12:32 We're doing the same thing day by day, time after time,
12:36 and we're able to get more done and more accomplished.
12:38 Come on now, so it makes our day just more,
12:41 I guess, better.
12:42 Smooth, I like the word smooth.
12:44 Come on, come on now, you don't say, like smooth.
12:46 Go ahead now.
12:48 I like that word, smooth, better.
12:49 Smooth. Yeah, yeah.
12:51 Smooth. Go ahead now. Come on now.
12:52 All right, now this is the rice cooker.
12:54 Rice cooker, come on now. We only cook rice in this?
12:55 Or we...
12:56 Actually, believe it or not,
12:58 that's what we're talking about right now.
12:59 We see here we have different grains,
13:00 we have the whole grain rice,
13:02 all right, you know, we don't say,
13:04 you can use white rice if you like,
13:05 we like to say, brown rice or whole grain rice,
13:08 it's better for you, it has a lot more fiber,
13:10 little bit more healthier for us.
13:12 So, we recommend the whole grain rice
13:13 and we talked about this little earlier.
13:15 But again, you don't have to just use rice,
13:16 you can use other grains.
13:17 Okay.
13:19 So, notice here we have some, you know what that is?
13:20 Do you remember? That looks like a...
13:21 Go on now. Some millet?
13:23 Millet, you got it, you got it. Millet?
13:24 The millet, you got it.
13:26 Millet, okay. You got it, come on now.
13:27 All right, and right here is, you know what that is?
13:29 Grits.
13:30 Come on now, grits, but this is the whole grits.
13:32 Whole grits.
13:33 The whole grits. The whole grits.
13:34 You can use the hominy grits, and I love hominy grits.
13:36 I grew up on hominy grits,
13:38 that's the grits that are more white, whitish in color.
13:40 This is the actual grits, that is the whole grain
13:42 and it's really, really healthy
13:43 and you also have right there the quinoa, okay.
13:45 The quinoa, okay.
13:46 So any of these grains
13:48 and other grains can also be used.
13:49 Believe it or not, you can also steam vegetables.
13:51 And believe it or not, in a rice thing,
13:52 we can put broccoli, and cauliflower,
13:54 and string beans.
13:56 In the rice cooker? Okay. All in the rice cooker, okay.
13:58 And so most rice cookers have a cookbook to go along with it.
14:01 So you can just use the manual that's there.
14:03 It has a lot of efficient recipes
14:04 that can be done right inside the rice cooker.
14:06 Sounds good.
14:07 And now, so we're gonna show you how this is done,
14:09 it's very simple.
14:10 So, for example, go ahead and pick one of the grains.
14:11 Which grain you want to use today?
14:13 Let's try the millet. The millet, okay.
14:14 All right, so millet, and again,
14:16 all these grains work on ratios.
14:18 One cup to one,
14:19 one cup of grain to one cup of water,
14:21 or one cup of grain to two cups of water.
14:23 The millet is one cup of grain to two cups of water.
14:25 Okay.
14:26 So every cup of millet that we use,
14:28 we use two cups of, what?
14:30 Water. There you go, exactly.
14:31 So we're gonna go ahead and put this right
14:32 into the bowl here.
14:34 And again, the rice cooker has a little insert,
14:35 that goes right in here.
14:37 You notice, it even has the measurements
14:38 on there for you as well.
14:40 So it tells you once it's done,
14:41 you know how much grain you have for your recipe.
14:43 It's very efficient. Really efficient.
14:44 So we're gonna put the grain right inside of there,
14:45 just like that.
14:47 All right.
14:48 All right and we're gonna put some water in this.
14:49 So we got one cup of the grain and we're gonna put some water
14:51 right inside there, just like that.
14:52 Two cups of water, okay. All right, bam!
14:54 Just like that
14:56 and it's so easy, I'll tell you,
14:57 it's so easy that it's almost like you can't mess up on it.
15:00 I mean, that's the great thing about it.
15:02 It gives you consistency every time,
15:05 meaning that you can just
15:06 almost go to sleep on this
15:07 and don't even have to worry about it.
15:09 So no more burnt rice. No more burnt rice, man.
15:10 No more black and brown rice, okay.
15:14 No more black rice,
15:15 unless it's black rice, all right.
15:17 All right, and so what you do right here,
15:18 you just turn it on,
15:20 just hit the little up button right here,
15:21 the cook is on warm and then it goes on to cook,
15:23 and what happens in, at about 30, 40 minutes,
15:25 it's gonna click on to warm and we are done.
15:28 And, friends... Done.
15:29 That's how easy it is. Wow!
15:31 We're talking about kitchen, what?
15:32 Automation. Automation.
15:33 Which equals kitchen organization.
15:35 Organization.
15:41 Well, hello, friends, we're coming right along
15:43 with the Chew's Challenge
15:45 and right now we're about to get to the "R".
15:47 And the "R" in the FORK system stands for recipe.
15:51 And I tell you, this recipe is really, really delicious
15:55 and it's something that you don't want to miss.
15:57 We're gonna be making
15:59 what I like to call an ultimate grain stir fry.
16:02 Again, an ultimate grain stir fry.
16:05 And we're gonna be combining a lot of things
16:07 that we've already been learning
16:08 in our last previous episodes.
16:10 What we're gonna find here is that
16:11 we're gonna be using some of our grains
16:13 that we used to have that we talked about a few,
16:15 I guess, few episodes ago and learn some simple tips
16:18 on how to use these in different ways
16:20 and be very versatile with our cooking skills.
16:23 So pay attention
16:24 and we're gonna get right into the recipe.
16:26 Let's go ahead and read the recipe now.
16:28 So our recipe is...
16:59 It's gonna taste good.
17:02 All these flavors, it's gonna be amazing,
17:04 and what you're gonna find here is that
17:06 each of these ingredients is gonna give a little bit of,
17:08 I guess, a different, I guess, a little edge to this recipe.
17:11 We're gonna start out with our onions and our ginger.
17:13 We have our ginger right here, onions are here,
17:15 I'm gonna slice it up
17:16 and start layering some of these flavors, okay.
17:18 So let's go ahead and slice the onions up.
17:24 All right, and you're gonna notice here,
17:27 we're using a knife
17:28 that we talked about a few shows ago,
17:29 and here we go.
17:31 We have the San Tokyo knife.
17:33 Actually it's not the San-Tokyo knife,
17:34 it's call the santoku knife.
17:37 And this is a good knife again for doing
17:38 Asian stir fries especially.
17:40 We're gonna go ahead and put little oil in here,
17:41 little oil and we are gonna start layering these flavors.
17:45 And also next, after I put these onions in,
17:47 we're gonna go ahead and take some of our ginger
17:49 and slice it up.
17:51 Oh, this is gonna be so delicious, I'll tell you.
17:53 This is an ultimate grain stir fry.
17:57 Oh, man, you don't want to miss this.
18:00 You don't want to miss it, all right.
18:02 Next, we have again, our ginger,
18:04 I'm gonna cut this up.
18:06 All right, cut it in little slices first
18:08 and then we're gonna try to mince it down a little bit.
18:10 And ginger's a pretty tough tool,
18:11 I mean, a pretty tough vegetable
18:13 to cut through sometimes, so just take your time.
18:15 And again, once you get it cut in smaller slices,
18:17 it becomes easier to cut.
18:19 All right, we're gonna kind of mince this down, all right.
18:23 Just gonna mince that down just like that.
18:24 And again, that ginger, I love the taste of ginger.
18:27 It gives a nice kind of a pungent taste,
18:30 little kick to it, little spice to it,
18:32 and it is so delicious, great for Asian foods.
18:35 Great for Asian foods, all right.
18:37 Now I'm gonna add a little bit of red pepper flakes
18:39 and again, we're layering these flavors, okay.
18:41 Layering these flavors, little bit of onion again.
18:43 And we're gonna go ahead now
18:44 and just kind of get it all mixed in here.
18:47 Oh, yeah. Oh, yeah, that's what I was talking about.
18:50 Flavors are gonna be layered just, just all right.
18:52 All right, let me turn this up.
18:55 That's what I'm talking about.
18:56 I can just smell the flavor, the ginger, the onion,
18:58 the red peppers, oh, it's gonna be good.
19:00 Now I'm gonna add a little bit of
19:01 the country style seasoning here,
19:04 just like that.
19:05 Not too much here, all right, little bit of Braggs and again,
19:09 we're just getting these flavors locked in here.
19:11 We wanna bring these flavors out, all right.
19:12 Now we're gonna cut our vegetables up.
19:15 Get our vegetables cut and we're gonna layer all this
19:17 into the recipe, okay.
19:19 Got our mushrooms here,
19:22 we're gonna go ahead and cut these in half
19:23 and then we're gonna slice through these.
19:26 All right, I'm gonna slice through these,
19:28 slicing and dicing.
19:30 And, friends, again, this is really easy to do.
19:33 It can be done in minutes and you don't wanna miss it.
19:36 All right, we got our mushrooms here,
19:39 put that right in there just like that.
19:41 Get some more heat here, all right.
19:44 Get that going.
19:46 All right, we're gonna go ahead and put some broccoli
19:48 and cauliflower in here.
19:49 All right, some broccoli on here.
19:52 And this bottom part of the broccoli is really good,
19:55 believe it or not, a lot of time
19:56 we throw it away, the stems.
19:57 But believe it or not, it's actually very healthy
19:59 and it can go right into your stir fry as well.
20:01 We got our few florets here, all right,
20:03 I'm gonna throw that inside of that.
20:05 All right, I got some cauliflower here.
20:08 I'm gonna cut them in bite-sized pieces,
20:10 really simple to do,
20:12 this is really intense, really intense,
20:14 but it's a lot of fun.
20:16 So get your knives,
20:17 get into the kitchen and get cooking, I'll tell you.
20:20 All right, little onions on top here.
20:24 I'm gonna slice these down.
20:25 Oh, man, I'll tell you.
20:29 Oh, yeah, that's what I'm talking about,
20:32 that's what I'm taking about.
20:33 So we're done with all the cutting.
20:34 Actually, I have one more vegetable,
20:36 an ultimate, again,
20:37 ultimate stir fry here, friends.
20:39 This is the ultimate, got the veggies on top,
20:41 we're done with the veggies.
20:43 I'm gonna put these in here, just like that, all right.
20:48 All right, that's gonna cook down.
20:52 And what we're gonna do next, I have my grains here.
20:55 Now the great thing about our grains is this
20:57 is that you can use any grain you like.
20:59 Again, I'm gonna, today,
21:00 I'm gonna mix two grains together,
21:02 I have the couscous and the millet.
21:04 And again, normally we showed you all
21:05 how to make the couscous
21:07 and the millet in a breakfast cereal,
21:08 but today, it's gonna be as a base
21:10 for our actual stir fry.
21:12 So I'm gonna fold these greens in,
21:14 get these greens folded in.
21:16 All right, fold these greens in and that's 'cause
21:20 you don't need to have a lot of heat on the greens.
21:22 All you want to do is kind of get them
21:23 until they're not so chewy, that's all we wanna do.
21:27 You know, I can smell the ginger and the peppers.
21:29 It's, oh, man, this is smelling kind of good.
21:35 It's smelling really good, that pepper, just hit me.
21:37 That's what I'm talking about.
21:38 All right, so I'm gonna layer the rice
21:40 in the middle on top of my plate.
21:42 Oh, man, I'll tell you, friends,
21:45 this is gonna be really good.
21:47 You only have to put the stir,
21:48 put the grain inside of the stir fry,
21:51 you just wanna put it right in the base of your plate,
21:53 make it really nice,
21:54 it's like a nice little layer on the base of the plate,
21:57 just like that.
21:58 And you can serve your family,
22:00 each of you all can have a plate of the delicious grain
22:03 and after you get all of that done,
22:04 you just take the vegetables here,
22:05 and we're gonna put it right on top.
22:07 Oh, this is gonna be good, this is gonna be very good,
22:10 I'll tell you, delicious.
22:12 All right, look at that, look how good that looks.
22:14 All right, almost done here.
22:15 All right.
22:18 Just like that, I'm gonna layer this in here just like that.
22:20 That's what I'm talking about.
22:23 Those peppers are hot, I'm loving it.
22:26 Oh, I'm loving it.
22:27 I'm gonna put that on top of that just like that.
22:29 Looking really good,
22:30 look at the flavors, all coming out.
22:32 Looking so good.
22:33 I tell you, friends, that's what it's all about.
22:36 All those gourmet flavors, the onions and that peppers,
22:39 it's gonna be delicious.
22:48 Well, friends, we've come down
22:49 to the last part of Day Number 12.
22:52 And the last part of the FORK system is the "K".
22:55 And the "K" stands for Knowledge.
22:58 And I'll tell you, friends,
22:59 God wants our knowledge to increase.
23:02 He wants us to be informed and so what we like to do is,
23:05 we like to ask a few questions
23:06 so that we can understand how to be like Christ.
23:11 Not only be like Christ but most importantly,
23:13 live like Christ.
23:14 And God wants us to understand how we can go on this journey.
23:17 And I have my good friend, Chef Law.
23:19 What's going on, Chef Law? How are you doing, Chef Chew?
23:20 So we're gonna be asking some questions, aren't we?
23:22 We're gonna be asking some questions.
23:23 We do this show and we have fun on the show
23:26 but we want to learn on the show.
23:27 Exactly, exactly.
23:29 So we want to see just how much you learned.
23:31 So the first question we have for you is,
23:33 whose 28 day challenge is this?
23:37 Is it A, yours?
23:39 Is it B, God's? Or is it C, 3ABN?
23:42 Man, that's a really interesting question.
23:44 It's a really interesting question.
23:46 You know, and so,
23:47 when you look at the each aspect,
23:48 the answers that's been given, yours, God's, or 3ABN's,
23:51 now we got to say praise the Lord for 3ABN, amen.
23:52 Amen.
23:53 3ABN has done a great job
23:55 and given us the opportunity to learn these things, amen.
23:57 Terrific job.
23:58 Now, you know, we learned also, Chef Law, that we, us, I,
24:02 we kind of like, you know,
24:04 our promises are like ropes of sand, amen.
24:06 We say one thing and do one thing...
24:07 Come on now, so... Say one thing and...
24:09 Well, we know, when we got something
24:10 that we say we're gonna do, we,
24:11 sometimes we don't always, what?
24:13 We don't always follow it through.
24:14 We always finish.
24:15 We don't always follow through
24:17 but, so whose challenge is this?
24:18 The challenge, whose it is, is it is God's.
24:21 Come on now, come on now.
24:22 He's the one that's gonna follow through.
24:23 He's the one that even gave 3ABN
24:25 the strength and the power...
24:26 Come on now, I like that. Come on now.
24:28 He gave us the chance to do a show
24:29 and He's the one also
24:30 that's gonna empower you to finish it.
24:32 Come on, I like that, isn't that good news?
24:34 That's the great news. Come on now.
24:35 That's the God's, well, that's the good news.
24:36 Come on now, brother,
24:38 so what's the question number two, Chef Law?
24:39 All right, let's go to question number two.
24:40 A rice cooker can only be used to cook rice.
24:45 Now is this true or is this false?
24:47 Now listen, that's a really good question
24:50 because the rice cooker obviously is called a, what?
24:52 It's called a rice cooker.
24:54 A rice cooker, so you would assume
24:55 that all you can use in a rice cooker is rice,
24:57 but we learned
24:58 as we did in our organization section
24:59 that the rice cooker can cook multiple grains.
25:02 Some of those grains
25:03 that we learned about was something called quinoa.
25:05 We also learned about, you can cook bulgur wheat,
25:08 you can cook things such as, even oats.
25:11 So any grain typically can get cooked in a what?
25:13 In a rice cooker.
25:14 So the answer is...
25:16 The answer is false.
25:18 Come on now, don't get it wrong now.
25:19 The answer is what?
25:20 So again, many grains
25:22 can be cooked inside the rice cooker.
25:23 Pretty much.
25:25 So again, it's a really, really powerful tool.
25:26 So what's question number three, Chef Law?
25:28 All right, let's move to question number three.
25:29 Question number three is,
25:30 the grain is placed on the plate
25:32 rather than mixed into the recipe?
25:36 Oh, that's a... True or false?
25:38 So that's a really, really, good question.
25:39 We had the ultimate grain stir fry.
25:42 And the question is, is it mixed into the grain
25:45 or is it put on to the plate?
25:46 Is it put on to the plate?
25:47 Now I like to say that, Chef Law,
25:49 I like to have good presentation,
25:50 if you know where I'm coming from.
25:51 All right, come on.
25:53 I like to have good presentation.
25:54 So the way I like to do it is
25:56 I like to put that food on that plate...
25:57 And I like to put that grain on top of that plate
25:58 and then you stir fry that delicious vegetables
26:01 and you put it on top of the what?
26:03 On top of the grain.
26:04 On top of the plate, on top of the grain.
26:05 On top of the grain.
26:07 So again, you put it, you don't mix it together,
26:08 you put it on top of the grain, friends,
26:10 and that's the way that again,
26:11 it makes the presentation just nice and so delicious.
26:14 Come on now, Chef Law. Sounds good.
26:15 It's not only got to taste good but it's got to look good,
26:18 pleasing to the eyes.
26:19 Come on now, you know, friends, most importantly is that,
26:21 in these 28 days, we're gonna not only, again,
26:24 feel good, but guess what?
26:25 We're gonna also even start to look good.
26:28 And I'm not saying you don't look good now,
26:29 but, well, I'll tell you,
26:31 when you start to trim a little bit of that fat away,
26:32 you start to lose some of that,
26:34 you know what I'm talking about,
26:36 you just start feeling really good
26:37 because guess what?
26:39 You're starting to guess what?
26:40 Have a little brighter smile,
26:41 you're starting to feel more confident
26:43 and this is what this 28-day challenge,
26:44 Chef Law, is all about.
26:47 God wants us to what?
26:48 To experience this beautiful blessing.
26:51 What do you think about that, Chef Law?
26:52 I think it's all in God's plan,
26:54 a transformation and redemption.
26:56 He not only wants to redeem you spiritually,
26:58 but He wants to redeem you physically.
27:00 Come on.
27:01 He wants you looking better, He wants you feeling better,
27:03 not only on the outside but also on the inside.
27:04 That's right.
27:05 Because as you start to look better on the outside,
27:07 your thoughts change about yourself,
27:09 you start seeing some things and you start feeling good.
27:12 Come on now.
27:13 God designed us to look good and feel good.
27:15 Come on now.
27:16 Now we have to break it down even further though, friends,
27:17 we know to look good on the outside is okay,
27:19 but most importantly as Chef Law was saying is that,
27:21 we want that changed heart.
27:23 At the end of the day, to look good
27:25 but not have the heart of Christ,
27:27 what in the world is it worth?
27:29 Again, the 28-day challenge, the whole purpose of this,
27:32 as we've been going through all of this
27:33 is that God wants to have our minds to be more clear.
27:37 He wants us, friends,
27:38 to be able to have a clear understanding of who He is.
27:42 And I'll tell you, friends, when you really grasp that,
27:44 what won't we do by His strength for Him?
27:48 What do you think about that, Chef Law?
27:49 Once again, you're speaking my language.
27:51 Come on now, brother.
27:52 You're speaking the gospel language.
27:54 There's nothing we can't do with the Lord,
27:55 there's nothing we can't do with Christ,
27:57 and on this 28-day challenge,
27:59 it's not just getting you healthier physically,
28:02 it's getting you a healthier relationship with Jesus.
28:05 So, friends, my name is Chef Chew.
28:07 My name is Chef Law.
28:09 And as we always say,
28:10 "Gonna give you something to chew on."


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Revised 2017-05-04